Deep Fried Chicken Wings

Chicken wings are battered and deep fried to crispy perfection.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 1863kcal

Author Bintu Hardy

Ingredients

2 pound (900g) chicken wings cut whole wings into flats and drums
1 egg beaten
1 cup (236ml) milk
⅔ cup (79g) all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground coriander
¼ teaspoon smoked paprika
4 cups (946ml)vegetable oil for frying

Instructions

Pour approximately four cups of oil into a deep skillet or Dutch oven and heat to 350 degrees F / 180 degrees C.
Cut the wings into flats and drums and dry them with a paper towel.
In a medium bowl, combine 3 tablespoons flour, salt, garlic powder, coriander, and smoked paprika. Add the wings and toss to coat.
In a separate bowl, combine the remaining flour and baking powder. Pour in the milk and the beaten egg and mix thoroughly so there are no lumps in the batter. If it's too runny, add more flour until thick enough to drip slowly from a spoon.
Dip the chicken wings in the batter. Shake off the excess and carefully transfer the wing to the hot oil. Fry for 7-10 minutes, turning the wings over halfway through the cooking time.
Transfer the cooked wings to a baking rack or a plate lined with paper towels or napkins to drain off the excess oil before serving.

Video

Notes

Before coating the wings in flour or batter, dry them with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier texture.
Be bold with the seasoning. Well-seasoned wings will have better flavor throughout, so season the chicken wings with a sufficient amount of salt, pepper, and any other spices or herbs you prefer.
Before frying the wings, ensure the oil is preheated to 350 degrees F / 180 degrees C. This helps to achieve a crispy exterior and cooks the wings more evenly.
Don’t overcrowd the fryer or pot with too many chicken wings at once. Frying in batches allows the wings to cook evenly and maintains their crispness.
Maintain consistent oil temperature while frying. Adding too many wings at once can significantly drop the temperature, resulting in greasy and soggy wings. Adjust the heat as needed to keep the oil temperature stable.
Watch the wings closely, maintain a consistent temperature and turn halfway through cooking to avoid burning the chicken.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Once the wings are cooked, place them on a wire rack or paper towel-lined plate to drain any excess oil. This helps remove excess grease and keeps the wings crispy.
If you use a sauce to coat the wings, do so just before serving while the wings are still hot.
Serve with your favorite sauces like blue cheese, ranch, barbecue, or honey mustard.
Storage - keep leftovers in an airtight container inside the fridge for 4 days.

Nutrition